Felchlin Couverture Edelweiss 36 % 0.5 Kg

Felchlin Edelweiss 36 %

Swiss biodiversity paired with the finest cocoa varieties in the world. That is Felchlin. The producer in the heart of Switzerland in the canton of Schwyz stands out from other manufacturers because of the fine cocoa it uses. The addition of Swiss raw materials makes the producer a prime example of Swiss chocolate. The Felchlin Couverture Edelweiss is a white chocolate 36%. 

Chocolate coating tempering

Before you can use the mold, you need to prepare an essential component: the delicious chocolate coating. It is not enough to simply melt the drops. The couverture must be tempered before use. Use only high-quality couverture and not the chocolate from the supermarket. When tempering, each couverture goes through three stages. Melting, cooling and heating again. After the last stage, the couverture has reached the optimum processing temperature. Depending on the couverture, the temperatures vary. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture really has the right temperature, you can additionally use a Chocolate thermometer to the help.

Chocolate molds and how you use them

For all molds used for pouring chocolate molds, the preparation is necessary. This also applies to praline molds. Rinse the mold with lukewarm water and a gentle rinsing agent. This must not contain lye or rinse aid, as this would attack the molds. Then rinse off all residues with lukewarm water and dry the mold very well. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief. From now on, you should not touch the mold directly, otherwise fingerprints will be visible on the chocolate later. Hold the mold at the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, because a mold that is too hot or too cold can interrupt the tempering process. To knock the air bubbles out of the various chocolate molds, the Chocolate hammer a helpful utensil. Both for Chocolates, as well as with Chocolate molds you can make a perfect chocolate wall without holes. Have fun trying it out.

Couverture for the most delicious treats

With the tempered couverture, you can now cast your own chocolates, make chocolate bars and refine them individually with other ingredients. The best example of the use of the couverture is with the Lindt chocolate bunny. You can find various chocolate molds in our online store. Elegant chocolate decorations on a PVC film designed is also an eye-catcher on cakes, patisserie or desserts. The couverture can also play an important role in confectionery. So you can make a patisserie edge with a little couverture, as with our Baileys Patisserie. If you prefer not to use buttercream, fondant or marzipan, you can also use tempered couverture as frosting for cakes and cupcakes. For these applications, it is essential that the couverture is tempered. This gives your figurine, praline or cake the perfect shine and the typical 'crunch'. 

For fillings in chocolates, tarts and cakes, the couverture does not have to be tempered. In chocolates, the typical filling is a simple combination of cream and couverture. Here, the cream is boiled and poured over the couverture drops. This melts the chocolate and creates a creamy consistency. The ganache is also used for cakes or cake fillings. What you can not make everything from a little high-quality chocolate drops and cream itself! 

Felchlin AG and the production of the Edelcouverture

At the beginning of the 20th century, Max Felchlin discovered his love of cocoa products. The honey seller was particularly fascinated by fine flavors of cocoa. Over time, the company developed into the leading producer of fine flavoured cocoa products. The company started in Talkessel in the canton of Schwyz in 1908, and its ties to the region were then underscored in 2018 by its headquarters in Ibach Schwyz. Here, all areas of production now come under one roof. 

The Felchlin company is characterized by the biodiversity of Swiss nature. The production includes the finest Swiss raw materials and of course the fine cocoa beans from farmers abroad. Company Felchlin supports and accompanies the producers and farmers from the cultivation to the export of the products to the production center in the canton of Schwyz. A full ten countries of origin are responsible for the variety of flavors in the couverture. Passion in production is especially in the foreground at the Felchlin company. Thus, the most delicious flavors are combined with traditional Swiss processing to achieve the best result. In Ibach, therefore, many processes are still done by hand. These include gentle roasting and conching. For further processing, the Felchlin company uses high-quality machines. Felchlin AG counts as a producer of a niche product. The chocolate is made from fine flavoured cocoa and is not the typical consumer cocoa known from retail chocolate. The fine flavoured cocoa finds its customers especially in confectioneries, bakeries, restaurants and hotels. 

The Felchlin company attaches great importance to transparency, fair cooperation and sustainability. The constant exchange with cocoa farmers in the ten growing countries is particularly close to the company's heart. Various financial projects support the local people. The projects cover topics such as education, business and social issues. The path from the cultivation of the cocoa trees, to the delivery of the cocoa beans, to the completion of the chocolate coating can be traced. This enables Felchlin AG to achieve perfect quality. Fair and sustainable is the keyword for the entire life cycle. Felchlin creates fair working conditions, like paying fair prices. The guidelines established by Felchlin stipulate that fair working conditions must be maintained at all costs. Only in this way can a cocoa tree grow in harmony with nature and produce the quality for which Felchlin stands. 

Chocolate world miniSchoggi in Adliswil

Immerse yourself in the World of chocolate. Whether pralines, chocolate bars, chocolate bars or other chocolate products, we would like to introduce you to the pleasure of chocolate making. Whether a tempering, pouring, or praline course, at miniSchoggi we are sure to meet your taste. As a great experience for the whole family or for the production of extraordinary gifts, our figure casting courses are perfect. At miniSchoggi you will learn how to polish polycarbonate molds correctly, how to make them sweet and how to pour them out in a nice thin layer. In this way, young and old can create colorful and elegant chocolate figures. Children as young as 8 can participate and make a very special Easter bunny or Santa Claus. An experience for young and old.